Name: Asparagus Caprese Salad with Basil Gremolata
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 lb asparagus, woody ends trimmed; 1 cup heirloom cherry tomatoes, halved; 8 ounce mozzarella balls; 2 tablespoons fresh basil leaves, minced; 2 tablespoons fresh parsley, minced; 1 tablespoon lemon zest; 1 clove garlic, minced; 2 teaspoons lemon juice; 2 tablespoons olive oil; salt and ground black pepper

Ingredients

Units Scale

1 lb asparagus, woody ends trimmed
1 cup heirloom cherry tomatoes, halved
8 ounce mozzarella balls
2 tablespoons fresh basil leaves, minced
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest
1 clove garlic, minced
2 teaspoons lemon juice
2 tablespoons olive oil
salt and ground black pepper

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Instructions

Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
While asparagus is cooking, make the gremolata by combining the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
Drain asparagus and rinse with cold water to stop the cooking process. Pat dry with a paper towel.
Place asparagus on platter and top with tomatoes and mozzarella balls. Drizzle with olive oil and lemon juice and sprinkle gremolata mixture on top.
Sprinkle a little salt and black pepper to taste. Serve with asparagus warmed or chilled.

Prep Time: 5 mins
Cook Time: 5 mins